A meatier fish such as salmon is the perfect pairing with the full-bodied, ageable rosé wine, Tavel.
Tavel is the only all-rosé appellation in the Rhône, and it comes in a range of pinks, from the palest salmon to its famous, bright magenta hue. By law, Tavel wines may be a blend but must contain a minimum of 30% Grenache.
The Tavel from Château D’Aqueria is a single varietal comprised of 100% Grenache grapes. In the glass, it pours a vibrant salmon-coral color. On the nose, I detected a bouquet of rose petals along with red fruits and ripe stone fruits. It’s a hefty rosé with layers of complexity on the palate, including black fruit and garrigue notes.
While rosé can be enjoyed all year round, the most popular season is usually spring and summer; but this Tavel is just as crave-worthy in fall and winter as it is in the warmer months. Château d’Aqueria Tavel Rosé’s full body makes it a great pairing for rich salmon with a fresh pico de gallo.
Roasted Salmon with Grilled Pineapple Pico de Gallo
This is on the table in less than 30 minutes, but the longer you let the pico de gallo stand, the more the flavors meld together.
Pico de Gallo Ingredients
- 2 cups grilled pineapple, diced
- 1/2 cup tomato, diced
- 1 teaspoon spicy sauce (I used an aji amarillo from Peru)
- 2 Tablespoons vinegar (I used lime vinegar)
- 3/4 cup fresh cilantro, chopped
- salt, to taste
- Mix all of the ingredients together in a bowl. Let stand for at least 30 minutes before serving. That’s it.
- Use this wherever you would normally use salsa! Leftovers will keep in the refrigerator for two or three days. But each batch won’t last that long. I promise.
Oven Roasted Salmon Ingredients
- 2 salmon fillets
- smoked sea salt
- organic lime slices
- olive oil for drizzling
- Also needed: baking sheet, parchment paper
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Place fillets on prepared baking sheet. Sprinkle with salt and place lime slices on top. Drizzle with olive oil. Place in the oven and roast for 12 to 15 minutes, depending on the thickness of the slices. You want them opaque and cooked through, but not dry!
To serve, place salmon fillets on serving plate. Top with pico de gallo and served immediately.
See Camilla’s original post on Culinary Adventures with Camilla.